Crab and cheese florentines recipe
information
To make radish water-lilies:
1. Slice off the stalk and root ends, then with the stalk end downwards, cut 5 shallow petal shapes, cutting almost to the base.
2. Place in ice-cold water for at least 30 minutes for the petals to open. Then arrange the radish on a circle of very, thin radish slices..
ingredients
175 g (6 oz) can crabmeat, drained and flaked, or the same weight of frozen crabmeat, defrosted
3 tablespoons vegetable oil
1 tablespoon white wine vinegar
juice of 1 lemon
salt and freshly ground black pepper
100 g (4 oz) raw spinach, shredded
150 g (5 oz) natural yoghurt
finely grated zest of 1/2 lemon
1 tablespoon snipped chives
225 g (8 oz) cottage cheese
3 tablespoons vegetable oil
1 tablespoon white wine vinegar
juice of 1 lemon
salt and freshly ground black pepper
100 g (4 oz) raw spinach, shredded
150 g (5 oz) natural yoghurt
finely grated zest of 1/2 lemon
1 tablespoon snipped chives
225 g (8 oz) cottage cheese
To garnish (optional)
cayenne pepper
radish waterlilies
radish waterlilies
method
1. Put the oil, vinegar and half the lemon juice into a large bowl and season well with salt and pepper. Whisk together with a fork, then add the spinach and toss it with 2 forks until thoroughly coated. Use it to line 4 individual dishes.
2. Put the yoghurt, lemon zest and the chives into a bowl with the remaining lemon juice and salt and pepper to taste. Mix thoroughly.
3. In a separate bowl, fork together the cottage cheese and crabmeat. Fold in the yoghurt and spoon on to the spinach.
4. Sprinkle with cayenne pepper, if liked, then garnish with radish waterlilies. Serve at once.
2. Put the yoghurt, lemon zest and the chives into a bowl with the remaining lemon juice and salt and pepper to taste. Mix thoroughly.
3. In a separate bowl, fork together the cottage cheese and crabmeat. Fold in the yoghurt and spoon on to the spinach.
4. Sprinkle with cayenne pepper, if liked, then garnish with radish waterlilies. Serve at once.
serving amount
serves 4
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